That's what it's all about

Month: September 2016

I made this for all my vegan and vegetarian friends and family. Not all meals have to have meat and some taste even better without it. If you are a carnivore, just give this a try and you’ll realize what I mean. Look at the vibrant colors! You see onions and red, yellow and purple bell peppers.

Add the carrots for some orange…

Put everything together…

I’m really enjoying a local farm stand this summer that’s right down the road from me. All ingredients came from there and I believe one of the reasons this dish tasted so delicious. The fresher the better!

Serves 8

What you’ll need:

1 cup each dry black and pinto beans, rehydrated according to the instructions (or use canned beans and will equal about 3 cups total after draining)

2 ears corn (or 1 can of corn)

2 carrots, diced

1 onion, diced

3 large garlic cloves, chopped small

3 bell peppers, largely diced

3 fresh tomatoes, diced

13 oz can of diced tomatoes

3 oz Tom paste

28oz can tomato sauce

1 tsp coriander

1 tsp cinnamon

1 bay leaf

1 tsp ground mustard

2 tsp cumin

2 tsp chili powder

1/2 cup nutritional yeast

2 Tbls olive oil

Pink Himalayan Salt

Fresh ground black pepper

2 jalapeños, roasted and diced small for garnish

red onion, diced small for garnish

cilantro or parsley, for garnish

What to do:

If you’re using the dried beans like I did, you’ll need to start this the night before or follow the instructions for the quick cook.

In a large cast iron Dutch oven, heat the olive oil on medium.

Sautée the onions and bell peppers with some salt and pepper about 5 minutes until slightly soft.

Reduce the heat to medium low and add the the carrots and garlic. Sautée another 5 minutes stirring frequently.

Add the fresh tomatoes, a little more salt and pepper, stir and simmer until you see the liquid expel from the tomatoes.

Boil the corn, let cool, slice off with a knife and add to the pot.

Add the tomato sauce, diced tomatoes and paste, stir until combined and add all the spices and nutritional yeast. Reduce the heat to low and stir again.

Simmer on the lowest heat for an hour to hour and a half stirring occasionally.

Serve in a bowl with the garnishes listed or whatever you choose. Feel free to add some hot sauce for some heat if you don’t do the jalapeños 😉

Side note: You can roast your own jalapeños directly on your stove top. Be sure to char all sides, let cool, peel the char and diced away. Very simple and can be done with any kind of peppers.